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Recipe for family meals :

Bengal Fish Curry

This recipe for Bengal Fish Curry comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Bengal Fish Curry

4 x 170g (6oz) thick cod or coley fillet, cubed
4 x 5ml spoon (4 teaspoons) cornflour
1 x 15ml spoon (1 tablespoon) curry powder
3 x 15 ml spoon (3 tablespoons) Bengal hot mango chutney
1 fish or chicken stock cube
300ml (10 fl oz) boiling water
half a green pepper, cut into rings
fresh chopped coriander, to garnish

How to make Bengal Fish Curry

  • Microwave Power: 800 Watt
  • Mix together the cornflour, curry powder, mango chutney and fish stock cube in a heatproof jug.
  • Gradually add the hot water, stirring until smooth.
  • Cook uncovered in the microwave on HIGH for 1 minute.
  • Place the fish in a suitable dish, top with the sliced peppers and pour the sauce over the fish.
  • Cover and return to the microwave and cook on HIGH for a further 3 minutes, stirring sauce half way through the cooking time.
  • Leave to stand for 2 minutes before serving with wild and basmati rice and peshwari naan.
  • Garnish with coriander.

Serves 4





Reproduced with the permission of Seafish -